Bragging rights included in each recipe.
No bells and whistles. Keepin’ it classic and simple.
- ⅓ cup good-quality tahini
- 2 - 4 tablespoons cold water, or more if needed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- 2 medium cloves garlic, peeled and smashed
- Juice of 1 lemon (2-3 tablespoons)
- 1 (15 ounce) can chickpeas*, rinsed and drained
- Optional toppings: extra virgin olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
- Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
- Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
- Taste and season with additional salt, cumin, and/or lemon juice if needed.
- Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.
- Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
- Canned chickpeas that have been simmered for 20 minutes: If you have extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.
5-Minute Kalamata Olive Hummus
A new definition to 5 minutes in (hummus) heaven.
- 1 can chickpeas, drained, reserving ½ cup of the liquid
- ½ cup kalamata olives, pitted and drained
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon parsley
- 1 teaspoon black pepper
- Salt to taste, remember the olives are salty!
- Homemade tortilla chips, optional
- Combine all ingredients in a food processor and blend until creamy slowly adding enough of the reserved liquid until creamy. Serve with warm triangles, pita chips or homemade tortilla chips.
Lox & Everything Bagel Hummus
This… right here, is what life is about. Everything bagel flavor meets healthy protein and luxurious seafood, win for everyone.
Ingredients for Hummus
- 1 Cup Dried Chickpeas - picked over for stones
- ½ Yellow Onion
- 1 ¾ tsp Kosher Salt, divided
- 2 Cloves Garlic
- 2 TBS Tahini
- ¼ tsp Ground Virgin Olive Oil
- 1 TBS Dried Minced Onion
- 1 TBS Toasted Sesame Seeds
- 1 TBS Caraway Seeds
- 1 TBS Dried Chopped Chives
- 1 TBS Poppy Seeds
- ½ tsp Sea Salt
- Bagel Chips or Pita Bread
- Gravlox or Smoked Salmon - thinly sliced
- Shallot - thinly sliced (can substitute Red Onion)
- Extra Virgin Olive Oil
- Cook the Chickpeas: (*Do Not Soak) Place dried chickpeas in the slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion and 1 teaspoon salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- Transfer the chickpeas to a large kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove the skins.
- Transfer the chickpeas to the bowl of a food processor and add cloves of garlic. Process until chickpeas resemble wet sand, about 2 minutes. Add the tahini, sea salt and pepper. Process again until smooth. With processor running, stream in olive oil. Slowly stream in the chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved*.
- Meanwhile: In a small bowl combine the “Everything” hummus toppings. Stir to combine.
- To serve: Divide the hummus between one, or multiple, serving bowl(s) and create a small well in the middle. Drizzle with a bit of extra virgin olive oil and everything hummus toppings. Garnish with gravlax, capers and red onions. Serve with bagel chips or pita bread. Enjoy!
- I used about 7 tablespoons of Chickpea cooking liquid
- Nutritional Information does not include optional serving suggestions.
Inspired by No Spoon Necessary. Roasted Red Pepper Hummus A favorite amongst the hummus-lovers community.
- 1 red bell pepper, seeded, and cut into 1” strips
- 1 jalapeno pepper, sliced in half length wise (optional)
- 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
- 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
- 5 tbsp/85 g tahini paste
- 1 to 2 tsp/2 to 4 g sumac
- ½ tsp to 1 tsp smoked paprika (adjust to your liking)
- 1 lemon, juice of
- 2 tbsp toasted pine nuts, optional
- Extra virgin olive oil (I used Private Reserve)
- Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see [sic] note below)
- Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
- In the large owl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning if needed. Run the processor again to combine.
- Transfer to a serving bowl. Cover and chill.
- When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the roasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!
Oil-Free Spinach Hummus
Stay on the healthier side with an oil-free recipe.
- 17 oz canned chickpeas - rinsed and drained
- 1 ½ cups fresh spinach (tightly packed)
- 1 tablespoon tahini
- 1 teaspoon salt (and more to taste)
- 3 teaspoons lime juice
- ½ - ¾ cup water (add more if it’s too thick)
- ½ teaspoon black sesame seeds
- ½ teaspoon white sesame seeds
- Put all the ingredients except the sesame seeds in your blender or food processor.
- Blend until smooth (add more water if the consistency is too thick).
- Top with black beans and white sesame seeds. Enjoy with crackers, veggies or bread chips!
The vibrant color of this will have your heart skipping a beat.
- 2 medium beet
- 2 (15 oz) cans chickpeas, drained with liquid reserved
- ⅓ cup chickpea liquid (or more, as needed)
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons, juiced
- 1 clove garlic
- ½ tsp salt
- Basil Pesto
- Olive Oil
- Preheat your oven to 400 degrees fahrenheit.
- Cut the stems of the beets, leaving approximately 2 inched attached. Wash the beets, lightly coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50-60 minutes.
- Remove the beets from the oven and slice the tail and stem off the beets.
- Add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets to a Vitamix or other high-powered blender. Use the tamper and blend for one minute or until smooth and creamy.
- Transfer the beet hummus to a serving bowl and garnish with basil pesto, parsley and a drizzle of olive oil.
- The recipe makes approximately 2 cups of beet hummus.
Super Flavorful Ranch HummusMidwest ranch lovers, we have uncovered the hummus blend for you. Ingredients
- 2 (15 ounce) cans chickpeas, rinsed and drained
- ⅓ cup water
- ¼ cup apple cider vinegar
- 2 ½ tablespoons oil OR more water
- 1 tablespoon onion powder
- 2 teaspoons dried dill
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt, or more to taste (I like 1 ¼ teaspoons)
- Optional ¼ cup nutritional yeast for a cheesy flavor
- Combine all ingredients in a high-quality blender or food processor and process until completely smooth. Store leftovers covered in the refrigerator for up to 1 week.